Blackcurrant (Titania)

Ribes nigrum Blackcurrant

Blackcurrant
A tasty blackcurrant with a high content of vitamins and minerals.
The blackcurrant contains a high vitamin C content. The berries are very suitable for making jam and juice. The leaves can also be used to make tea. The blackcurrant has a distinct, spicy taste.

Pollination
Self-pollinating, but cross-pollination produces more fruit.

Pruning
We recommend pruning the Blackcurrant in the winter, but preferably not when it is freezing. Provide adequate lighting. Carries on 1-year-old wood, so prune empty branches

Fertilization
The Blackcurrant likes humus-rich soil with an annual application of potassium.

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Storage
Blackcurrant is best stored in the fridge. Spread them out on a plate and make sure the berries don't get soggy. Then you can keep them good for about 3 days.

Cleaning
Wash the berries under the tap and let them drain in a colander. Remove the stems from the berries. Blackcurrants are quite delicate, so it is advisable to clean the blackcurrants shortly before consumption.

Consumption
Blackcurrants are not everyone's favorite to eat out of hand. Still, you can make delicious jam and juice from the black currant.

Nutritional value
Black currants contain a lot of vitamin C. The black currant also contains vitamins B1, B2, B5, B6 and E. It contains the minerals calcium, magnesium, potassium, phosphorus and iron. Black currants can prevent rheumatism and also reduce existing rheumatic complaints. The juice of the berries also works against eczema, dermatosis, abscesses and insect bites.